Chicken Taco Cornbread Wedges

Ingredients

Dressing
• 1/2 cup ranch dressing
• 1/2 cup salsa verde
• 1 cup tightly packed cilantro leaves (or 1/2 cup freeze dried cilantro)
Filling
• 2 tablespoons extra virgin olive oil
• 1/2 medium onion, finely chopped
• 1 tablespoon finely chopped jalapeno pepper
• 2 cups shredded rotisserie chicken
• 3 tablespoons finely chopped cilantro leaves (or 2 T. freeze dried cilantro)
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 can (14 1/2 oz.) diced tomatoes with green chilies (Rotel Original)
• Crust
• 2 cups Marie Calender’s Cornbread Mix
• 1 cup milk
Toppings
• 1 1/2 cup Colby & Monterey Jack cheese, shredded
• 3 cups shredded romaine
• 1 cup chopped tomatoes

Directions

1. Heat oven to 400 degrees F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.
2. In 12-inch cast iron skillet, heat olive oil over medium heat. Add onion, and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
3. In large bowl combined cornbread mix and milk. Pour cornbread mixture into skillet. Spoon chicken mixture over cornbread mixture; sprinkle with cheese.
4. Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

Notes